Braised Eye of Round Medallions-  Low Carb Recipes

Happy Halloween to asdlc...

I read this group periodically, and I thought I'd share this recipe that 
works pretty well for eye of round. It's a very lean and attractive cut 
of beef that is often a good bargain, but it's tricky to cook so that it 
doesn't come out dry, even when done as a conventional pot roast. Some 
of the rec.foodies suggest dry-roasting it to just bloody rare and 
slicing *really* thin (like, with a microtome) so you can pretend it 
isn't tough.

I didn't much like the sound of that, so I messed around a bit until I 
arrived at the below. It's nothing real earth shattering, but it tastes 
great and is tender. Hope someone finds it useful.

Adam Cole

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Braised Eye of Round Medallions
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Ingredients:
1 2- to 3-lb eye of round roast
1 medium yellow onion (can also use an equiv. wt. of shallots)
1 lg. (28oz) can of stewed tomatoes (can also use a few fresh roma 
tomatoes, scalded and peeled, or a can of tomato paste if desperate)
3 to 5 lg. cloves garlic (to taste)
1 1/2 c good, dry red wine such as merlot/zinfandel/cab
1 1/2 c beef stock (I use MSG-free broth to avoid nasty headaches)
1/2 c heavy cream
1/3 c cognac
3 T olive oil
1 T cornstarch (or other thickener)
1 turkish bay leaf
a pinch or 2 of: salt, ground black pepper, marjoram, thyme, sage, and 
chervil to taste. (I used 2 pinches of marjoram and thyme; 1 of 
everything else, pulverizing all herbs by rubbing between palms to 
maximize flavor intensity).

Optional:
1/2 lb mushrooms, sauteed in butter
a few 'new' potatoes (or cauliflower faux-tatoes)
a few parsnips (not very LC!)
2 large carrots (ditto)

Equipment:
Heavy (=cast iron) dutch oven with oven-proof lid (le creuset is a good 
one), or a securely covered roaster of some type. Also an oven, 
preheated to 325 F. Large skillet if you want to saute/brown stuff 
separately.

Directions:
Preheat oven (325 F). Take whole, untrimmed eye of round roast (2-3 lbs) 
out of fridge and warm to room temp. Blot dry thoroughly, rub with salt 
and pepper. Heat 3 T olive oil in the dutch oven (or skillet) and sear 
the meat to a good brown. Remove and set aside.

Chop coarsely onion and garlic, and optionally potatoes, carrots, 
mushrooms, and/or parsnips if desired. Saute these in the olive oil 
until well browned.

Now add wine, beef stock, tomatoes, and all seasonings. Deglaze pot, 
then add the meat back in. Roast should be about half submerged; can 
prop up on veggies to achieve this if necessary. Bring to a simmer then 
cover securely and place in the oven at 325 F for 3 hours, turning and 
basting each hour.

Turn oven down to 275 F. Remove meat and slice it cross-grain into 1/2" 
thick medallions. Add a slurry of 1 T cornstarch in 1/3 c cognac and 
1/2 c cream to sauce. Also add cauliflower if using as LC potato 
substitute. Replace meat in sauce so that it is completely covered by 
liquid, then return to oven for at least 1 hour at 275 F. Cool on 
stovetop at least 20 min before serving.


More Low Carb Recipes

Source:

 alt.support.diet.low-carb

*I'm not a doctor, just a fan. Use common sense and medical advice when dieting!*

-RecipeGal